This Quinoa Salad with Veggies is a fresh, colorful dish made with fluffy quinoa and crunchy vegetables like cucumbers, peppers, and tomatoes. It’s easy to prepare and perfect for a healthy snack or light meal.
I enjoy tossing this salad during my lunch prep. It’s bright and cool, making me happy even on busy days!
I often add a squeeze of lemon or a drizzle of olive oil just before serving to keep it lively and fresh.
Ingredients & Substitutions
Quinoa: Quinoa is the base of this salad, giving it a fluffy texture. Rinse it well before cooking to remove bitterness. You can swap with cooked bulgur or couscous if you prefer a different grain.
Veggies (cucumber, bell peppers, cherry tomatoes): Fresh vegetables add crunch and brightness. Use whatever you have on hand; zucchini or shredded carrots work great too.
Fresh herbs (cilantro, parsley): Herbs boost freshness and flavor. If you dislike cilantro, substitute with chopped basil or mint for a different twist.
Lemon juice & olive oil: These create a zesty, smooth dressing. Switch with lime juice or a splash of balsamic vinegar for variety.
Feta cheese (optional): Adds a creamy, salty touch. Cheddar or mozzarella can be used if you’re dairy-sensitive or want a milder flavor.
How do I cook quinoa without it sticking or being undercooked?
Rinse quinoa under cold water first to remove bitterness. Use 2 parts water to 1 part quinoa. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Fluff with a fork to check for doneness. Let it cool before mixing.
How to Make Quinoa Salad with Veggies?
Ingredients You’ll Need:
For the Salad
- 1 cup quinoa
- 2 cups water or broth
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced
- 1/4 cup chopped fresh parsley
- 1/4 cup crumbled feta cheese (optional)
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
How Much Time Will You Need?
Prep time: 15 minutes. Cooking time: 15 minutes. Rest time: 10 minutes. Total: About 40 minutes.
Step-by-Step Instructions:
1. Rinse and cook quinoa
Rinse the quinoa under cold water. Then, combine it with water or broth in a pot and bring to a boil. Reduce heat and simmer for 15 minutes until tender. Let it cool for 10 minutes.
2. Prepare veggies
While the quinoa cooks, chop cherry tomatoes, cucumber, and bell pepper. Keep the pieces small and uniform for easy mixing and better texture.
3. Make the dressing
In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Adjust the seasoning to taste.
4. Toss everything together
In a large bowl, combine cooled quinoa, chopped veggies, parsley, and feta (if using). Pour the dressing over and gently toss to coat everything evenly.
5. Serve the salad
Let the salad rest for about 10 minutes so flavors meld. Serve immediately or refrigerate for later. Enjoy your fresh quinoa and veggie salad!
